Subject:

David Molina

  • Dining

    January 3, 2013

    'Cue the Sights: Sugarfire Smoke House delights the eyes and the palate

    Slideshow: Inside Sugarfire Smoke House

  • Blogs

    December 22, 2011

    Coastal Bistro and Bar Features Southern-inspired Land and Sea Cuisine

    Mabel SuenChefs in the kitchen at Coastal Bistro and Bar.​This past September the Schmitz family welcomed a new kid on their cozy, close-knit Clayton block -- Coastal Bistro and Bar (14 North Central Avenue; 314-932-7377). The Southern-inspired seafood bar and restaurant, featuring a combinati ... More >>

  • Blogs

    August 9, 2011

    St. Louis Chefs Are an Educated Lot

    Chrissy WilmesChris Williams of Franco studied at the Culinary Institute of America in New York.​Last week Eater asked chefs if they thought culinary school was worth the time and expense for aspiring chefs. The answer was a resounding "probably not." The discussion made us wonder how well-e ... More >>

  • Blogs

    February 8, 2011

    The Knives Have It: Local Chefs and Their Favorite Tools

    co.designMore gadgets than a Williams-Sonoma outlet store. (Click pic for humongous version.)​ Got gadgets? Pop Chart Lab does, and they've put 100 of them on a poster. But are all of them beloved? Can you find any local chefs who give names to their chinoise, or keep their clam knife in hand ... More >>

  • Blogs

    May 14, 2010

    This Week in Gut Check, Regurgitated

    Image via​This week, a post on the New York Times Diner's Journal blog spurred a Gut Check discussion about arguments between chefs and customers. Is a customer always right? Are there lines that shouldn't be crossed? Weigh in at the initial Gut Check post here, and chec ... More >>

  • Blogs

    May 14, 2010

    David Molina's Paella Valencia Recipe

    This is part three of Robin Wheeler's Chef's Choice interview with chef David Molina of BARcelona Tapas. Part one is available here; part two is here. Robin Wheeler​Paella Valencia Serves 6 4 1/2 cups chicken stock Robin Wheeler​1 cup olive oil 2 tablespoons chopped garlic 1 1/4 poun ... More >>

  • Blogs

    May 13, 2010

    David Molina of BARcelona Tapas, Part 2

    This is part two of Robin Wheeler's Chef's Choice interview with David Molina of BARcelona Tapas. To read part one, click here. Part three, a recipe from Chef Molina, will be published tomorrow. Robin WheelerChef David Molina (left) at work in the tiny galley kitchen of BARcelona Tapas in Clayton. ... More >>

  • Blogs

    May 12, 2010

    David Molina of BARcelona Tapas

    ​Chef David Molina of BARcelona Tapas is quiet. When he speaks, it's soft and succinct, an artifact of his intense focus on his food and the job in front of him. "I don't have a lot of time to do much of anything," he says. "This place keeps me really busy. If I do have some free time, I jus ... More >>

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